Mousse de Kaki
Peel 2 ripe persimmons and cut into pieces. Make a purée with fruit and 2 tablespoons of sugar and 1 tablespoon of lemon juice. Add 1 cup of cream and whip until mixture forms a mousse. Spoon into dessert bowls or verrines and chill 3 to 4 hours before serving. Sprinkle with cinnamon powder and/or crushed almonds.
©2011 P.B. Lecron
